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Porcini risotto
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Porcini risotto
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- Prep time:
- 10 mins
- Cook time:
- 30 mins
- Serves:
- 4
This dish is popular throughout northern Italy, especially in Piedmont, and is one of Antonio Carluccio's favourite dishes
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Tips and suggestions
- Cooks Tips...
- faced with the perennial problem of finding fresh ceps in generous quantities, you can use ordinary mushrooms plus a few dried porcini for extra taste. But this risotto is also eminently suitable for those wild mushrooms that you have gathered in season and then frozen.
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Ingredients
- 350g firm small fresh cep mushrooms, (or 350g button or field mushrooms plus 25g dried porcini)
- 1 small Onion, finely chopped
- 2 tbsp Olive oil
- 55g Butter
- 350g Risotto rice
- 1.7 litres chicken stock, simmering
- 55g Parmesan, freshly grated
Method
1. If you are using dried porcini, put them to soak in a small bowl of water for 15 minutes.2. Gently clean the ceps using a sharp knife and a brush (avoid washing them wherever possible) then slice them.
3. Fry the onion in the oil and half the butter. When the onion begins to colour, add the sliced fresh mushrooms and continue to fry over a moderate heat for a couple of minutes. If using the dried porcini, chop them into small pieces and add to the mushrooms, keeping the water they soaked in to add to the risotto later with the stock.
4. Add the rice and cook for a minute or two, stirring, until it just turns translucent. Start to add the hot stock, ladleful by ladleful stirring all the time, letting it to absorb into the rice before adding the next.
5. After about 20 minutes, when the rice is al dente, remove from the heat. Season and stir in the remaining butter and the parmesan. Serve hot.
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Latest Comment
This is simply divine and really needs nothing added. Mt only treat is to add some crispy bits of fried pancetta just befare serving...Chris
Thanks for this recipe as my rice is often a mush at times!!